I found this recipe in a cook book that the Young Women in our ward put together and sold as their girls-camp fund raiser. I've discovered that I like my quick breads and muffins much more when they have some sort of topping; this is one such recipe. The berries can be fresh or frozen. Enjoy!
1/2 c. brown sugar
1/3 c. flour
1 1/2 tsp. lemon zest
1/2 c. pecans or walnuts, chopped and toasted
2 Tbsp. butter
1 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 1/2 tsp. lemon zest
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. milk
1/2 c. butter, melted
1 egg
1 1/2 c. berries (blackberries, blueberries, raspberries)
1. Preheat oven to 350. For streusel topping: mix brown sugar, 1/3 c. flour and 1 1/2 tsp. lemon zest together in a bowl. Stir in nuts and 2 Tbsp. butter. Mix together until butter is evenly distributed and mixture is crumbly. Set aside.
2. For muffins: combine flour, sugar, baking powder, lemon zest, cinnamon and salt in a large bowl. Make a well in the center. Add milk, butter and egg to the well and mix just until dry ingredients are well incorporated. Fold in berries. Spoon into 12 paper lined muffin cups, filling each only 2/3 full. Top with 1 Tbsp. of the topping. Do not overfill. Bake on middle rack 20-25 minutes until a toothpick inserted in the center comes out clean. Place on rack and cool 5 minutes.
Yield: 12 muffins
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